Raspberry Filling Recipe
Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.
Makes: About 2 cups of filling.
Raspberry Filling is rated out of 5 by 35.
Rated 4 out of 5 by Dog lover mom from Tasty but slippery I made this filling for my Easter cake. It was delicious, but not thick enough to keep the layers from slipping while cutting slices.
Date published: 2016-03-29
Rated 5 out of 5 by lamiller2008 from This is now my go-to recipe for raspberry filling! It is very delicious and simple to make. As written, the level of sweetness is just fine. However, if you're like me and like it a little sweeter, then just add a hair more sugar. I don't always strain out the seeds, but that does take some more work.
Date published: 2014-10-28
Rated 5 out of 5 by BakeCake from Delicious! Rave reviews every time. Hardest part is extracting extra seeds from raspberries. Best recipe for raspberry filling!
Date published: 2014-08-30
Rated 5 out of 5 by cookiekay from This filling is delicious, easy and has become my families favorite. I also have made this filling and have used almond extract instead of vanilla. Both Great!
Date published: 2014-02-13
Rated 4 out of 5 by RoseAmongThorns from I've actually remade this today, and it came out too runny for a cake filling. I would recommend adding water to the 1cup mark, instead of 1 1/4 c. or increase the cornstarch amount.
Date published: 2013-07-25